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Iconic San Francisco Restaurant Flour + Water Debuts Flour + Water Foods, A Modern American Pasta Company

Artisanal dried pasta line launches in select Whole Foods Market stores across Northern California

SAN FRANCISCO, December 08, 2022--(BUSINESS WIRE)--Today, Flour + Water in San Francisco announces the debut of Flour + Water Foods, a Modern American pasta company born out of the award-winning restaurant known for blending Italian tradition with Northern California influences. With the launch, Flour + Water Foods offers four boxed dried pastas developed by co-chefs Thomas McNaughton and Ryan Pollnow to bring the craftsmanship of Flour + Water’s cuisine to the home table. Led by veteran Consumer Packaged Goods Executive Dan Nestojko, the newly created division of the company marks the restaurant’s first consumer retail product.

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Photo credit: Spencer Sarson

"Flour + Water Foods represents extensive research and development to nail the perfect dried pasta for the home, elevated to the very high standards of one of the most celebrated pasta destinations in the country," says Nestojko. "We’re thrilled to be debuting our launch line at Whole Foods Market, a collaboration that will allow us to introduce Flour + Water Foods to our entire Northern California community."

"We’re very excited to be working with Flour + Water for the launch of Flour + Water Foods in our Northern California stores," says Patrick Wyman, Local Forager at Whole Foods Market. "Flour + Water Foods is emblematic of the delicious products we love to champion and I can’t wait for our customers to find them on our shelves."

Launch offerings include Spaghetti, Elbow Macaroni, Penne, and Campanelle, all crafted with certified organic, North American Semolina grains and artisanal bronze dies for incredible texture. The same method employed at Flour + Water, the bronze-die extruding process creates noodles with textured, porous exteriors perfect for soaking up sauce. We believe the end result is a better at-home bowl that emulates the flavor and precision of the restaurant experience.

"Simplicity is difficult to perfect, but it's something we've been obsessed with since day one at Flour + Water," says McNaughton. "Flour + Water Foods brings our time-tested techniques into your kitchen, and we’re proud to be introducing this line to make it easier to get dinner on the table."

Home cooks can find further inspiration from McNaughton and Pollnow through demos accessible via QR codes on each box, along with recipes and easy-to-follow tips at Through Flour + Water’s relationship with Zero Foodprint, 1% of proceeds is used to directly team up with farms and ranches to implement regenerative agriculture practices. A foundational part of Flour + Water’s commitment to a future where regenerative farming is the norm, through Flour + Water Foods, the team aspires to help alter how wheat is grown in America.

Find Flour + Water Foods dried pasta at select Whole Foods Market stores throughout Northern California with nationwide shipping available via Future products showcasing Italian culinary traditions and local ingredients are currently under development to expand the brand’s portfolio in the months to come.

About Flour + Water Hospitality Group

Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality group dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency. Led by co-chefs Thomas McNaughton and Ryan Pollnow, and their partners Kara Bratcher, Dan Nestojko, Vanya Shekell, and David Steele, the team operates Flour + Water , Flour + Water Pasta Shop and Penny Roma in San Francisco’s Mission District, as well as the Flour + Water Pizzeria and Flour + Water Foods brands. McNaughton and Pollnow's creativity and expertise is on display across the group's concepts with offerings reflective of regional Italian traditions and Northern California inspirations with hand-crafted pasta and pizza at the center.

Since the opening of the original Flour + Water in 2009, the Group’s passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader. Their approach has had an indelible impact on the Bay Area's culinary landscape, the restaurant spaces often functioning as incubators, expanding Flour + Water's influence beyond their hometown. Committed to sustainable sourcing and practices, Flour + Water Hospitality Group was a founding member of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions. | @flourandwaterfoods | |

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Diana Hossfeld